发酵方式对蔬菜质构和抗氧化性的影响  

Influence of Changes of Fermentation Ways on Texture and Anti-oxidation Performance of Vegetable-pickle with Flavor of Garlic

作　　者：武晋海[1] 王昌禄[1] 王玉荣[1] 陈勉华[1] 隋志文[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院天津食品与安全重点实验室,天津300457

出　　处：《食品与发酵工业》2007年第12期26-28,共3页Food and Fermentation Industries

基　　金：天津市科技发展计划项目(05ZHGCNC00300)

摘　　要：研究了5%NaCl腌渍预处理、发酵温度对白菜和大蒜泥混合物质构和抗氧化性能的影响。结果表明,腌渍预处理可改善产品质构,处理后半固态发酵与固态发酵产品质构无显著差异。腌渍预处理后接种乳酸菌对混合物进行发酵,得到的产品其甲醇提取物浓度是8mg/mL时,还原力是α-生育酚和丁基羟基茴香醚(BHA)的1.2～1.6倍;浓度是2mg/mL时,半固态发酵产品的2,2-二苯代苦味酰基苯肼(DDPH)自由基清除力是76.1%,固态发酵产品的是80.5%。In this paper we focused on the influence of temperature and pre-treatment on texture and performance of anti-oxidation. Pretreatment was of 5% NaCl to pickle raw materials （Chinese cabbage and garlic） for a week below 15℃. Results showed that pre-treatment could improve the texture of products and no significant influence on texture by different means of fermentation, solid state fermentation （LAB as starter） and semi-solid state fermentation. All extracts from samples at a sample-to-solvent （mg/mL） ratio of 8 mg/ ml had 1.2～1.6 times as high reducing powers as those of a-tocopherol and BHA. These extracts also exhibited high DPPH radical-scavenging activity, at 80.5% under pretreatment and solid state fermentation）, and 76.1% under pretreatment and semi-solid-state fermentation）.

关 键 词：乳酸菌 发酵 质构 抗氧化 大蒜 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]